Hotel/Restaurant Management

PROGRAM OUTLINE

Instruction Sets
Your program consists of six Instruction Sets written to take you step-by-step through the techniques and skills you'll use in your new career.

Here's how it works: Your first Instruction Set will be sent immediately after your enrollment has been accepted. Other Instruction Sets will follow as you complete your exams, so you will always have training materials to work with. You can earn your Career Diploma in as little as six months. Here is an overview of what you'll learn and the order in which you'll receive your lessons:

You will need access to the Internet to complete this program.

Instruction Set 1

Learning Strategies
Identifying and implementing a successful study method; planning when, where, and how you'll study; creating effective and efficient study tools; using study tools to improve chances for success.

The Hospitality Industry
Origin and history; industry profile; job opportunities.

Instruction Set 2

Marketing and Sales
Dressing professionally; building a support network; developing skills and a career portfolio.

Managing People
Theories and styles of management; motivating and communicating; planning and control; staff selection.

The Front Office
Levels of service; chain affiliation; staffing and scheduling; the guest process; forecasting; night audit.

Instruction Set 3

Housekeeping
The cleaning process; the linen room and storage; Right-to-Know.

Engineering and Maintenance
Department functions; engineering systems: electricity, heating, ventilation, air conditioning, refrigeration.

Instruction Set 4

Hospitality Accounting
Terminology; accounting elements and methods; financial statements; computers.

Legal Aspects and Insurance
Legal responsibilities of personnel and guests; labor relations; insurance principles and types; selecting an insurer.

Cost Controls
Cost control for lodging and food service businesses; implementation of cost control strategies.

Instruction Set 5

Restaurant and Banquet Service
Terminology; accounting elements and methods; financial statements; computers.

Menu Planning
Legal responsibilities of personnel and guests; labor relations; insurance principles and types; selecting and insurer.

Food Preparation
Cost control for lodging and food service businesses; implementation of cost control strategies.

Instruction Set 6

Purchasing and Storage
Cost factors; government regulations; yield testing; purchase of perishable items; the "bidding" procedure; receiving operation; storage needs and guidelines; inventory control.

Food Service Sanitation
Bacteria; other infections and contaminants; personal hygiene; sanitary storage; cleansing and sanitation of equipment; rodent and insect control.

Alcoholic Beverages
Society and alcohol; effects of alcohol; alcohol and the law; the beverage operation; marketing beverages; controlling profit.

Work Experience Option (available online)

Learning Aid : "Food Service Sanitation" DVD

Graduation Set
(Sent to you when all program requirements and financial obligations have been met.)

• Handbook for Safe Food Service Management

We reserve the right to change program content and materials when it becomes necessary.